SOME FACTORS INFLUENCING THE REDUCING SYSTEMS IN DRY WHOLE MILK

被引：22

作者：

HARLAND, HA

COULTER, ST

JENNESS, R

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1949年 / 32卷 / 04期

关键词：

D O I：

10.3168/jds.S0022-0302(49)92047-0

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：334 / 344

页数：11

共 18 条

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[5] THE EFFECT OF THE PRE-HEATING TEMPERATURE ON THE BACTERIAL COUNT AND STORAGE LIFE OF WHOLE MILK POWDER SPRAY-DRIED BY THE KRAUSE PROCESS [J].

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[7] THE OXIDIZED FLAVOR IN MILK AND DAIRY PRODUCTS - A REVIEW [J].

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[8] THE USE OF THIAMIN DISULFIDE FOR THE ESTIMATION OF REDUCING SUBSTANCES IN PROCESSED MILK [J].

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[9]

HOLLENDER H. A., 1942, JOUR DAIRY SCI, V25, P249, DOI 10.3168/jds.S0022-0302(42)95290-1

[10]

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